After killing and cutting the chicken into desired sizes, wash properly with salt and little lime juice to removed any unpleasant smell...
In pot, season chicken with chopped onions, garlic, grated ginger, salt, one seasoning cube, fresh blended pepper, some lime juice and some shallots and allow to rest for 20mins so the spices all come together very well...
Cook chicken till tender, if the stock is drying out, you can always add water and cook till the tender.
Remove chicken from the stock and deep fry till crispy then removed from oil and set aside.
Put all the tomatoes, Tatasha, Chili pepper, pepper and 1 Onions and blend till smooth.
Put the blended mixture into a pot and allow to boil till it dry up the water. While it is boiling, do not stir to avoid it splash all over.
Once the tomatoed puree is ready. Put a pot on the fire, add oil allow to get hot, add some chopped oinons,. Garlic, and pour the tomatoes puree into use a woody spoon and stir...
Now add some chicken stock into the pot and allow to really cook (I like to strain out the stock to rid the stock of broken bones from the chicken and excess ginger flakes)
Add the remaining seasoning cubes and throw in the fried Chicken, curry powder and thyme, taste for salt...allow to simmer on medium heat.
Lastly, add the sliced Ugu and Curry leaves, give it a very good stir and remove from heat...
Your Fried Chicken in Ugu Stew is ready. You can served with Rice, Boiled yam, potatoes or even Plantain.
